IT’S THE 200TH SIMPLY HUMAN PODCAST!!!
Rick and Mark are modern marvels of podcast productivity!
On today’s historic show it’s Lyle Haugen, a Type 1 diabetic and a registered nutrition health coach. He was diagnosed in 1985, a week after surviving an industrial explosion at a natural gas facility. As a result, Lyle faced a number of hardships, having to change from his trained profession in commercial diving and suffering from associated conditions, like eye problems, Crohns/Colitis, and diabetic gastroparesis.
They talk to Lyle about Rick feeling his lips, Minot, his birthday — November 25, a huge explosion, Rick’s inappropriate laugh, the difference in Type 1 and 2 diabetes, eating bread, if it’s good for a diabetic – it’s good for a non-diabetic, and more!
Before they talk to Lyle, Mark and Rick talk about Nathan For You. Thanks for listening!
Podcast Link below:
The banter between the podcasters is not included in the Transcript below.
Hope you enjoy!
IT’S THE 200TH SIMPLY HUMAN PODCAST!!!
Mark: Lyle is here. Lyle, how are you?
Lyle: Excellent Mark. How are you?
Mark: I’m great. So, I’m obviously … I’m Mark and my co-host is Rick, who’s the one talking about “Game of Thrones” “Games in Throne?” What is it?
Rick: It’s the most popular television in the world, so [inaudible 00:15:25]
Lyle: You like watching that, do you Rick?
Rick: I do.
Lyle: I’ve never seen an episode.
Mark: Did you read the books?
Rick: Did you read the books? Shut up, Mark. No one has read the book and then watch the show.
Rick: Okay, settle us a … settle the bet. How do you pronounce your last name?
Mark: I got it.
Rick: No, you didn’t.
Mark: I did too. I can reply to the tape.
Rick: Oh, maybe you did.
Lyle: This is a great discussion. I’m glad you picked up on that because nobody gets the name right. I could even go right up to you and, face-to-face, and I’ll say, “Hi. My name’s Lyle Haugen.” And, they’ll look at you and go, “Oh, Mister Hogan.”
Mark: Hagen, Hagan, no Haugen
Lyle: Oh yeah. I’ve heard them all. I’ve heard them all.
Rick: [crosstalk 00:16:08]
Lyle: Just don’t call me late for supper guys.
Mark: That’s what I’m talking about.
Rick: That’s pretty much like what we settled on. That’s how we said. That’s how it looks like it’s supposed to be pronounced, but there’s nothing more irritating like, my last name is Bentley, and the clearly obvious looking way to spell it is B-E-N-T-L-E-Y, like the fancy car.
Rick: And, I don’t know how many times in the last 39 years, someone has spelt it without the E at the end, and it … like, I look at them like, it’s very clear like this … I feel like this should be a common sense thing for everyone. Same thing with [crosstalk 00:16:40]-
Lyle: Don’t leave you out of the inheritance, right?
Rick: Well, Mark’s last name is Rogers, but people always want to spell it like Aaron Rodgers, the football player. R-O-D-G-E-R-S.
Mark: I don’t have a D.
Rick: And so, you have to tell them like, “Oh, I’m Mark Rogers. No D. No D at all.”
Mark: Lyle, where are you right now?
Lyle: I’m in Creston British Columbia.
Mark: I figured.
Rick: I knew you were in Camp [inaudible 00:17:04]. I could feel it on your lips. I’m listening to … I’m watching hockey right now.
Mark: Gross. You just felt Lyle’s lips?
Rick: I meant from the accent Mark.
Mark: I talked to Lyle about Rick feeling his lips. Alright. Got that one. Okay. Very quickly before-
Lyle: I was born in Minnesota though. I was born in Hennepin County, just south of Twin Cities there.
Rick: Oh, Hennepin County. Okay.
Mark: Do you know where … Oh, dang it. It’s North Dakota like Minot? Minto?
Mark: I want to buy a girl that I work with-
Lyle: That’s where my father, just … where were we at … Des Lacs. He was born in Des Lacs, North Dakota. We had an old homestead somewhere. Was it southeast of Minot? [crosstalk 00:17:52]
Mark: … So, I have a friend who is moving up to there from Texas, and she’s from Texas-
Lyle: Flap to flap.
Mark: … Yeah. It’s just cold. It’s just colder up there.
Lyle: Oh yeah. It’s colder. It’s snowing there right now, I think.
Mark: Okay. Very quickly. We’re going to guess your birthday. One guess each. And, you can’t-
Lyle: And, so who Googles me?
Mark: No. No one. No. Well, Rick. Probably Rick.
Lyle: I want to know who Googles, Rick. Rick?
Rick: I did this bit last year where like, I started doing research because of my profession. I’m a police… criminal investigator, and so I’m pretty good at finding information.
Mark: You’re pretty good at using Google.
Rick: I nailed. It’s not just Google. It’s mostly Google. I nailed like three out of four birthdays, and the fourth one, I was like one day off. And, it’s a bit and Mark like didn’t pick up on it-
Mark: I didn’t catch on it.
Rick: … and so, I have had to give Mark my solemn oath. I have not done any research whatsoever to prepare myself for this interview. So, Mark, you may have the honours, Mark.
Mark: Okay. And you can’t say, “Ooh, you’re close.” It’s just yes or no because you don’t want to give Rick a hint.
Lyle: Yeah, you bet.
Mark: October 10th.
Rick: I’m going to go … Okay, hang on. Let’s use some logic here. So, you’re from up north-
Mark: Which has nothing to do with it.
Rick: … people probably spent a lot of time, you know-
Rick: .. conserving body heat when it’s cold, so I’m going to go nine months from January. I’m going to go with September 19th.
Mark: Thank god. Alright, what is it?
Lyle: November 25th.
Rick: Okay. Listen, we’re in the right area.-
Mark: You’re like a …
Rick: I feel like my logic was good and solid.
Mark: Yeah. You’re like a Thanksgiving birthday … close …
Mark: Yeah. My wife is on November 21st.
Lyle: Yeah, yeah.
Mark: So … Anyway … Well, we sort of-
Lyle: I always got conned into, you know … after the parents passed and whatnot, my sister is,
Lyle: “Oh, you’re doing Thanksgiving dinner?”
Lyle: “Well, it happens to be my birthday too. Oh, good, you can cook.”
Mark: Yeah. You cook for dinner, and then you end up cooking your own birthday dinner. Thanks a lot.
Lyle: Yeah. Isn’t that nice?
Mark: Yeah. So, we already kind of intro’d you. I read your intro, and there’s something about your intro that I’m very interested in. I want to hear the story.
Lyle: Shoot. What story?
Mark: About the industrial explosion.
Lyle: Okay. So, not about the neighbour’s dog and the fork?
Rick: Oh, I want to hear that one.
Mark: Me too.
Rick: We can do a dramatic reenactment.
Mark: Alright, alright. In the call, send us a script and we’ll connect back and read the dramatic reinterpretation of the dog story.
Lyle: Alright. So, you like the part where I got blown up, right?
Mark: Yeah. Like, so what … Were you working there? Were you just like, walking through like on a visit or tour? Like, what was happening?
Lyle: No, I was an oilfield operator-
Mark: Oh, my gosh.
Lyle: … and I was out on site in the very furthest north of pretty much Canada. It’s only … What was it? 15 miles to the … well, not Canada but the Arctic Circle. So…Yeah, just before the 60th parallel [inaudible 00:20:59]. And, it was the middle of winter and it was about … I think, first thing in the morning, it was about 47 below. I had to wait a little bit before I can move the equipment.
Lyle: It was cold. You’d step outside, you look out and everything was running because otherwise, if it wasn’t running, it wasn’t going to get running. And all the exhaust fumes are going up into the air, and then they’d stop at about 30 feet, and that was the ceiling. It’s like there was a glass ceiling.
Mark: Oh, my gosh.
Lyle: That’s how cold the air was. It just wouldn’t get any higher.
Lyle: That’s it. That’s all there was. Every step you would take would be like walking on popcorn or chips, right? Everything would just crunch.
Mark: Rick never vacuums his house and that’s pretty much what happens at Rick’s house, but you’re actually walking on like Doritos.
Lyle: You are.
Rick: Dude, not so weird, okay. Yeah. Alright Mark [crosstalk 00:21:47]
Lyle: And the air … the air is so cold and so dense, you take kind of small sips of it.
Lyle: So, anyway, I climbed into a backhoe. I drove about 50 kilometres out to a natural gas dehydrator, it’s called, this little building up on stilts. There’s some equipment inside. That was the reason I was there. The stairs actually didn’t match up with the building. So, I was there to move the stairs out of the way, use the backhoe to bring the gravel in and then level it, put the stairs back in. Job done, right?
Lyle: But my first job was an operator. I was just doing this extra duty thing, right. Go up to the top of the stairs. I can just barely reach up to the panic hardware, or like the door entrance. I have to take a glove off to get my hand in there, and it’s still cold. It’s 40 something below, right?
Mark: That’s what you said.
Lyle: I click it. I open the door. I reach in up. Grab on to the panic hardware on the inside. The door seal on the other side with my left hand. Throw one leg up then pull myself up to the doorway. I just get stood up in the door, and I see this orange glow out of the corner of my left eye in the back of the building about 15, 18 feet away. And, I just … Yeah. It was more like, “Oh crap.”
Rick: Crikey [inaudible 00:23:03]
Lyle: Now, you got to visualize … you know … I’m not a big man. I’m only like 5’10”, 5’11” or whatever, right? But, I was bundled up with all kinds of clothes, right?
Mark: So, you look like Ralphie from “A Christmas Story?”
Lyle: Okay, sure. I could barely move, right? My arms were kind of … yeah. Anyways, I’m standing right in the doorjamb, okay? Because I just pulled myself up. This is all … I’m taking longer to explain than how it already happened. It happened 20 times already.
Lyle: So, I’m trying to turn around because I know this isn’t going to be pretty, right? And, I’m turning my head around. I’m trying to get positioned around … Now, you got to understand this building is about 18 feet by 10 feet high by eight feet wide. So … and then, you know, you’re standing right in the doorway with all this cloth on you, kind of like the wadding you put in a cannon.
Mark: Oh, my gosh.
Lyle: And then, you light it up, right?
Lyle: Well, I blew 45 feet across, at least. Hit the ground. Tumbled. Bounced up. And then, I still had the common sense to run over, shut the wellhead in. Go in behind the [inaudible 00:24:15] well, it’s burning in flames, and close the pipeline which was only about five feet from the building.
Rick: Good lord.
Mark: Did you … Do you remember flying through the air?
Mark: Do you remember like, flying through the air or is it all kind of-
Lyle: Okay, so … Are you ready now?
Lyle: Rick, are you sitting down?
Rick: I … Yes, I am sitting down.
Mark: He’s always [crosstalk 00:24:34]
Lyle: As long as you got your pants, we’re all good here, okay?
Lyle: So, this thing lights up. And, I get punched. So, I’m flying through the air, but because of the punch, I’ve lost all my air. I don’t have a breath of air in me. And, as I’m flying through, and I kind of go on head first a little bit, the flames are like little fingers and their coming past my eyes and they’re starting to go faster than I am. Apparently, I was heavier. And, the whole thing … Then, it just started to move in together. I lost that little space where they split around my head, and then they started to move back in, right about the time I took a breath.
Lyle: Full orange flames. I don’t recommend this. Kids, don’t do this at home. I just want like a little caveat on that.
Mark: So, that’s not what … that’s not how you Type 1 Diabetes. That just … You just happen … What? I’m making sure … It was a week after-
Lyle: You okay Rick?
Mark: … so, I just want to make sure that they were two unrelated things. Did they figure out you were Type 1 Diabetic because you were in the hospital after this?
Lyle: Well, no, actually they are related. So …
Rick: How? I thought Mark was being stupid.
Mark: Well, laugh some more. Laugh some more there, Rick.
Lyle: What happens here … What happens is this, you kind of need a perfect storm happening, and then you need a shot of lighting.
Mark: Or an industrial gas explosion.
Lyle: Do you understand what I’m getting at? So, my body was in a certain condition at that point in time. I was eating a lot of bread. I was living in a work camp. In those days, you didn’t drink the water as water because there’s no such thing as bottled water in 1985 back where I, you know … up in that part of the world. They didn’t fly that stuff in. The whole place is a swamp. You got water everywhere. What are you talking about? Right?
Lyle: So … but we literally drank swamp water. So, you would drink it as coffee, which meant you’re getting an awful lot of caffeine. You weren’t really getting water, and it’s a diuretic, coffee. And, you didn’t dare put cream or sugar in it, so you … you know … you put a little bit of sugar in it. But, you drank it black because if you put cream in it, it will turn green.
Mark: Because it was so cold?
Lyle: No, because it’s swamp water.
Rick: Because it’s gross. Yeah. But, you can’t drink .. you can’t … you can’t drink unboiled swamp water because that’s how you get beaver fever, right?
Mark: Yeah, that’s Rick’s [inaudible 00:27:04]
Lyle: Or cryptosporidium or whatever you call them, you know, all them fancy little names, right?
Lyle: So … but, the shock from the explosion was the final trigger that caused my immune system to ramp up further than it already had been ramped-
Mark: Right. So, you were already kind of redlining. Yeah.
Lyle: … Yeah. As I say, I had a perfect storm going there, right? And we can get into that if you want. It’s all about leaky gut and it’s all about the fact that when you have leaky gut, you’ll get your first autoimmune disease where the weakest link is in the chain.
Lyle: And then, you will get the next weakest link, and so on and so forth if you don’t seal that gut.
Mark: So, I wrote an article a few years ago called “The One-Two Punch,” and it was about like, your immune system is designed to keep you from getting these little sicknesses, these little viruses and these little cold bugs and all that. Well, if for some reason, you’re immune system is suppressed or is weakened like, you’re not getting enough sleep, you’re inflamed, you’re … leaky gut, anything like that, well then, you’re immune system … so, it takes that first punch, then that other thing will come in.
Mark: And so, this is kind of … this is like the one-two punch. Like, you were already .. you already had the one and so the explosion was the two, and here you go. And so, is it … is this … I guess… Okay. So, very quickly, let me, for the listener, kind of try to cliff notes the-
Rick: Cliff. Yeah.
Mark: … difference between Type 1 and Type 2 Diabetes. So, Type 1 Diabetes is, your pancreas just does not secrete any insulin. Type 2 is, you are secreting insulin but your cells are so resistant to it, that they’re just … they don’t listen what the insulin is trying to do so, blood … the glucose, which it’s trying to clear out of your bloodstream, stays in your bloodstream. So, both cases, you have heightened glucose in your bloodstream but for two different reasons. Is that pretty much it in a nutshell?
Lyle: Yeah, for the most part. So, Type 2, you are resistant to your own insulin. Type 1, just doesn’t make insulin.
Mark: Right, right. Yeah. Type 1 and 2 Diabetes. So, like, how do you … So, how old were you when you were diagnosed with Type 1, like how long have you lived with it?
Lyle: Well, let me share a little story in on [inaudible 00:29:38]. Rick can probably relate to this one.
Rick: Oh, yeah.
Lyle: Just before this happened in 1984, I had quit working for Unical up there for the previous three years, but I decided to become a commercial deep sea diver.
Mark: Oh, my gosh.
Lyle: So, I had started collecting money and put money away, and I got my scuba ticket and everything else, on the 2nd of January, I flew to L.A.
Mark: I was just there.
Lyle: In 1984, which was … happened to be also the Olympic year, right.
Mark: Oh, right.
Lyle: But, I went to dive school down there, down in San Pedro Harbor there. So, that was all fun and games for nine months. One of the extra courses I took besides saturation diving … I’m trained to a thousand feet plus on mixed gases.
Mark: Oh, my gosh.
Lyle: I also took a diver medic course because it’s one of the most dangerous jobs in the world and … even if you’re on the surface, in the decompression chamber, you know, in relative safety … if you’re at a thousand feet … fathom this guy’s, it’s 28 days before you can step out of that tin can.
Mark: Oh, my gosh. The bends.
Lyle: 28 days.
Mark: You don’t want to get the bends, Rick.
Lyle: No, you don’t. So … and if you have a problem, you know, that kind of work, you know, working on an offshore rig, and I was going to take my oilfield experience and wrap it all up with that. Put it all together in a nice little package to go travel around the world, and then, I opened up the door to this [inaudible 00:31:13] and that all ended.
Mark: Right. So, would you say … Okay. So … So … Let’s very quickly … I don’t want too much time joking around … joking around-
Rick: Jocking around. Your software needs an update, Mark.
Mark: Jockstrapping around …
Lyle: Enough of the [inaudible 00:31:34]
Mark: Right. So, what are … what are you doing and how did you … What are you doing now? Like what … Talk about yourself, like, what are you doing now? You have a website, all this stuff. Talk about yourself, and what you’re doing.
Lyle: So, I have a website called type1simplified.com, alright? I contracted Type 1 Diabetes in ’84 or ’85, I should say, so it was 34 years now, anniversary, just past couple of weeks back there. Twenty-seven years of that was horrible. I developed additional autoimmune conditions. I had Crohn’s, colitis, IBS. I was … was just starting to have [inaudible 00:32:18] here and there. Gastroparesis. This is always fun. So, gastroparesis is a condition where your intestines don’t have that peristaltic movement anymore.
Lyle: So … you can eat but then, it doesn’t move, which is a tricky thing when you take insulin.
Mark: So, how do you get … how do you get to move through your intestine?
Lyle: That’s deal, right? It’s a very tricky thing. So, these were not great conditions to live with. And then, one day, the job that I was doing at that time; I had invented a process actually, ironically, to clean natural gas dehy so that they don’t blow up, like the one that blew up on me did. You know. Lemons to lemonade kind of crap.
Lyle: And, while I was in that unit I was again way out in the middle of nowhere, and I had to conserve and some money, didn’t really have a backup from anybody giving me a hotshot because I was way the heck away from where … anywhere. So, I had to pack a lot of food and I wanted just energy-dense food, and then, I kind of went, “Well, jeez, you know, if I do this and I get everything that I really need, then I’m going to need this much more insulin.” And, for whatever reason, I just made the decision one day that I’m going to start backing off on some of the insulin I’m using, and the only way to do that is to back of the carbohydrates. Because I was always taught … and diabetics are typically taught the old food pyramid.
Mark: Right. Lots of grain. You need lots-
Lyle: Lots … Lots of grains. You bet.
Mark: Yeah. Gosh.
Lyle: You know. My typical diet when the first dietician scoped me out, it was like, two slices of bread in the morning. One at 10:00-
Mark: Orange juice.
Lyle: … another two at lunch, another 1 at 3:00, two at supper time, and one before you go to bed.
Lyle: Like, that’s a half a loaf of bread.
Lyle: You know? And, it’s ridiculous to try to be able to make these two match. The worst part about bread … and I’m getting a little sidetracked here, so Rick, keep an eye on me. The worst part about this-
Rick: Will do.
Lyle: … Appreciate that. The worst about it is when you eat bread, it Richter scale’s your blood sugar. So, when I first became a dietician or sorry, registered nutritional coach, okay … let’s just get that right … health coach. When I first became that … the only reason I became that was because I had already figured out a bunch of stuff and people were asking me, “How the heck are you looking so good? What have you been doing?” So, I started people. But the people I was helping were not diabetics, guys. And everything that I learned about balancing my blood sugar, I brought to them, and I balance their blood sugar.
Lyle: So, blood sugar balance is not just a problem with any type of diabetes. It’s a national problem.
Mark: Right. And, that’s one thing that I always say like, if … and then, see if you agree with this. If something is good for a Type 1 or Type 2 diabetic in so far as it like, regulates blood sugar, is it … wouldn’t that be a good thing for just like, someone who’s not Type 1 or Type 2 diabetic?
Lyle: … because you have a correlation … a direct correlation linked to insulin production and weight gain.
Lyle: So, if you eat more and you’re not diabetic, you’re going to produce more insulin to get rid of what you’ve just eaten. Right?
Lyle: And, when you the … when you have bread doing what it does and other high glycemic factors, when you Richter your blood sugar, your pancreas gallops to try to keep up because it will not allow your blood sugar to go … in our scale it’s eight millimoles, in you guys, it’s 150 deciliters. Okay … milligrams per deciliter. So, it won’t go above 50. But, to do that, it has to overproduce, just as if I ate a piece of bread as a diabetic, and would have to take more insulin.
Lyle: See where I’m going at.
Mark: Yeah, yeah.
Lyle: The problem is we’re dealing hyperbolic curves, kind of like shooting a missile out of the sky. And, how long they’ve been working on that project?
Mark: Yeah. Well, and one thing … I was actually having this conversation with someone this weekend, is that when insulin is in your bloodstream, your body, for a number of reasons, is not burning fat, cannot use fat, cannot break fat down. So, fat is just stored when insulin is present, and so, we’re … and insulin is always present to some degree. I’m talking about like, over a certain level.
Lyle: So, I’m glad you brought that point up. So, this is where, in a lot of control factor for Type 1s, they have a basal rate and then, a bolus for meals. Okay? So, the basal rate is on your ongoing constant metabolic process in the background minus what you’ve eaten.
Lyle: You see where I’m getting a here?
Lyle: So, you need that minimum amount … if you visualize an isosceles triangle, okay … this is kind of what I did for my Type 1. If you visualize an isosceles triangle, if the bottom baseline is that basal line of insulin you got in there, that volume of triangle is the meal that you eat, then that represents how much insulin you need to take, essentially, to counteract how much meal you’re eating minus what your basal was throughout the day.
Lyle: So, they’re using a basal with a short-acting bolus to try to counteract the meal. Well, what I did was I jacked that basal up so that triangle got smaller and smaller. Just like if you see a big wave or a small wave. I made it a small wave instead of taking a big wave.
Lyle: So, instead of injecting any short-acting insulin, I do a modified paleo-keto diet so, it’s a higher carb keto diet, 100 calories per day or 100 carbs a day, and I do one shot of basal.
Mark: We both made the same noise.
Lyle: I know, you were-
Rick: We did. It’s very interesting.
Lyle: … and … and … Can you think of anything simpler than that?-
Lyle: … I know you’re not diabetics but could you think-
Mark: Well, my mom is Type 2 diabetic and has been for nearly my whole life, and then she kind of battled the same thing. I know it’s a different type, but you know … she … my childhood was her trying to count her points for, you know, the food pyramid, and she’s eaten all this, you know, oatmeal and wheat and grains and all this stuff, and can’t figure out why her blood sugar is always through the roof, and now, you know … it’s like, here we are-
Lyle: Can I ask you something?
Lyle: Was she hungry all the time?
Mark: Oh, yeah, yeah.
Lyle: Okay, let me tell you something. This is the biggest discovery I think and people that are diabetics just go, “Wow. How come the doctor never told me that?” Think of it this way, remember we were talking about that level of eight or 150?
Lyle: The minute you crashed over that, that means that your body is insufficient in insulin. And, when you get to that point you have one trillion cells in your body seeing all this sugar swimming by, but it can’t … doesn’t have the key to open up the door, whether your Type 1 or Type 2, it’s the same sense [inaudible 00:39:36]
Mark: Yeah. Right.
Lyle: So, contradictory to what you think you need to do which is eat, what you need to do is take insulin.
Lyle: Let your blood sugar get below that threshold, and then, all of a sudden you’re not hungry any more. Because of that 48 or that 70 to 150, that’s the percentage or that’s the amount of sugar that’s in your bloodstream. The reason we have insulin is it shouldn’t be [inaudible 00:40:02] or carried in the bloodstream to high levels because it’s like glass scratching down its walls.
Lyle: This is why Type 1s and Type 2s have a higher incident of heart disease, stroke, kidney problems, eye problems. Right?
Mark: Right. So it’s … Circulation.
Lyle: And, it’s all about getting that back in the balance. Right?
Mark: Yeah, yeah.
Lyle: But they don’t … they’re not … here’s another reach out to all diabetics out there, like your mother that was taught this pyramid thing that never worked-
Lyle: … and they … you go in and you see your doctor, and they give you your numbers and they go, “Well, this isn’t very good,” and they look at you with this guilt, you know. Like, “What aren’t you doing wrong. I know you’re cheating. I know you’re not doing something wrong.”
Lyle: If you’re following it right to the letter-
Mark: Like, you’re closet eating.
Lyle: … you weigh your food [crosstalk 00:40:48] gram for gram, right? And, it’s not working. They don’t think that their system doesn’t work.
Mark: It’s like you have to be cheating or doing something wrong or eating at night or-
Lyle: “God forbid, we gave you the wrong advice.”
Mark: Right, right right. Don’t even get me started. Okay, very quickly-
Lyle: Right? So, let me tell you how profound this was for my doctor. I coach him now.
Lyle: I got rid of his eczema. I got rid of his sugar cravings.
Mark: Okay. In the time we have left. We have a few minutes left. I want you to promote yourself. You already mentioned the type1simplified.com-
Mark: … Is there any other thing like, what-
Lyle: You bet. On there, I’ve got Type 1 simplified all night sleep solution.
Lyle: When I went to this basal rate, that meant I had to kind of keep myself going through the night. Rick’s good at Math here. So, I take 36 units a day, alright? Thirty-six units a day; it’s a unit and a half an hour if I want eight hours of sleep, how many units is that?
Lyle: There you go. So, I need enough carbohydrates-
Rick: Wait. Hang on. Hang on. I literally just picked a number. Is it actually nine? I just [crosstalk 00:41:59]
Lyle: No, I think it’s about 10, but-
Rick: Okay. Well, okay. Well, I was close.
Lyle: I was just trying to be nice. Anyways. The point being is, this bar recipe that I made in this report is a recipe and its got chocolate on it. That should be enough sales right there.
Lyle: Exactly. Right? You make this bar recipe and I’ll tell you … it’s actually an energy bar. So, if you want to go out and work all day in the garden, have a bite of that thing, and away you go. But, if you want to get through the night on a little bit higher basal or you just want to sleep better because, you know what, when we sleep, do you realize we consume more calories?
Lyle: Because guess what’s happening at night time?
Rick: Oh, well.
Lyle: Every organ in [crosstalk 00:42:47] going through repair.
Mark: There’s a lot of stuff going on at night. Yeah.
Lyle: Going through shutdown and repair. Shutdown and repair. Shutdown. If you wake between 2:00 and 4:00 in the morning, it’s usually a hiccup on your liver and it’s because the building materials aren’t in your body to be redistributed.
Lyle: So, download this report and enjoy it. It is for Type 1s, but it works for Type 2s. And, anybody can have the bar recipe so you know-
Lyle: … you guys will probably like it. I like this thing for, you know … if it’s a little cooler outside because it’s made out of coconut oil, so it melts kind of easy. If it’s a little cooler outside, it packs well and you could take it hiking, you can go anywhere. I played pickleball once, so …
Mark: That’s great. I took that in college. The old pickleball.
Lyle: You did?
Rick: Mark’s mom is really good at it too.
Mark: Shut up.
Lyle: [inaudible 00:43:38]
Lyle: Okay, but … I’m also on Facebook @type1simplified, and I guess that’s about it.
Mark: Awesome. Very good. Well, Lyle Haugen, this has been really fun. Thank you for … I know we had to reschedule you once, but thank you for doing this. I don’t think we mentioned this in the beginning. This is our 200th show.
Lyle: Oh, well, thanks for delaying. I’m special now.
Mark: Yeah, you are. This is a big deal. We’re going to send you like, an email saying thanks.
Lyle: And, we’ll do the clicky stuff back and forth or all the likey stuff [crosstalk 00:44:18]
Mark: There it is. All the likey, clicky. That’s what it is.
Lyle: All the likey, clicky, sharing stuff.
Mark: Awesome. Well, hey, this will go up probably early next week, the show, and I’ll send you the link when it goes up.
Mark: And, we’ll go from there. Lyle this has been awesome.
Lyle: I had fun guys. Hope you have me on again. I’m going to be working on some new stuff here.
Mark: Awesome. Yeah. No, let us know like, whenever you got something you want to promote and we’ll have you back on.
Lyle: Thank you very much.
Mark: Alright. Thanks.
Lyle: See you, Rick.
Rick: See you, buddy.
Voiceover: You’re listening to the Simply Human podcast.